20 nm

Nanotechnology in the Food Sector – Tiny Particles, Big Effects

Ralf Greiner Max Rubner-Institut,

Federal Research Institute of Nutrition and Food, Department of Food Technology and Bioprocess Engineering,

Karlsruhe, Germany

Nanomaterials in the Food Sector

nanotechnology applications are expected to bring changes to the food

sector:

improved production and processing techniques

improved food contact materials

modification of taste, texture and sensation

monitoring food quality and freshness

reduced fat and salt content

enhanced nutrient absorption

improved traceability and security of food

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Creation of Nanomaterials

Top Down

use of mechanical or thermal energy

plant material, mineral materials

Bottom Up

creation of nanoparticles from singles molecules

by chemical reactions (e.g. enzymatic cross-linking of proteins)

molecular self association / self aggregation (e.g. micelles)

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Creation of Nanomaterials Nanotechnology versus Nanomaterials

nanotechnologies result in nanoparticles

Most do Not !!!

nanoparticles derive from nanotechnologies

Most do Not !!!

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Food Processing

raw material

Food Processing

huge variety of food products

naturally occurring nanostructures

naturally occurring nanostructures

+ nanostructures introduced

through processing

proteins, starches, fats undergo structural

changes at the nm and µm scales

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many food proteins are globular structures between 1 and 10 nm in size (true nanoparticles)

structure of meat (myofibrils)

the majority of polysaccharides and lipids are linear polymers less than one nm in thickness (1 dimensional nanostructures)

the planer assemblies of cellulose fibrils in plant cell walls (2 dimensional nanostructure)

Naturally Occurring Nanostructures

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many food processing operations such as coagulation, emulsifying or

homogenising produce new nanostructures

milk fat globules of about 100 nm in size are produced

through homogenisation

foams their creation and stabilisation requires the production

of two dimensional nanostructures (e.g. the head on a glass of beer, ice cream, whipped cream, sauces, butter, margarine)

custard / yogurt involves creation of three dimensional networks

Nanostructures Introduced Through Processing

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Potential Applications of Engineered Nanomaterials in the Food Sector

Nano outside Nano inside

Nanotechnology/

Nanomaterials in the

Food Sector

Novel Food

Structures e.g. nano-

emulsions

Food

Supplements e.g.

minerals

Food

Processing e.g.

nanofilters

Food

Analysis e.g.

nano-sensors

Food Contact

Materials e.g.

packaging

Agri-

culture e.g.

pesticides

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Food Structures

Properties

texture

consistency

mouth feeling

sensation

energy density

....

fat-reduced ice cream

Structuring of Foods Meat Substitute

Alternative Protein Source

calcium caseinate / fat

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Kampers, 2011

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Structuring of Foods Fat-reduced Mayonnaise

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Emulsifier

Water

Oil

Emulsifier Water

Oil

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Food Additives and Supplements

Silicon dioxide (E 551)

dietary supplement (source of silicon)

to improve technical properties

nano-scale amorphous SiO2 agglomerated particles

anti-caking agent for powdery ingredients (e.g. whole egg powder, dried spices, tomato powder, coffee creamer)

addition in the single-digit percentage range

widely used since the 60ties

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Food Additives and Supplements

Titanium dioxide (E 171)

white pigment, icing material,

flavour enhancer

candies, confectionaries

chewing gum

food icing

dried vegetables, nuts, seeds, soups, mustard, beer, wine

Weir et al., Environ. Sci. Technol. 46, 2242−2250 (2012)

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Food Additives and Supplements

Nano-lycopene (Lycovit®, since 2009 approved as a novel food)

BASF produces a synthetic form of the tomato carotenoid lycopene

mean particle diameter in the range of 300 nm

nanoparticles in powders or in oil

additive for beverages and other foods

addition not only for health purposes, but also for colouring

BASF, 2006 powder particle 0.3 mm

nanoparticles 300 nm

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Food Supplements

bioavailability (nano-Se, nano-Pt, nano-Mg, nano-Zn, nano-Ca, nano-Fe)

Nano-encapsulation

bioavailability (e.g. fat-soluble vitamins)

protection / stabilisation (e.g. acid-labile compounds)

masking (e.g. omega-3 fatty acids)

controlled release

Food Additives and Supplements

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Organic Carrier Systems

coenzyme Q10 / α-lipoic acid

benzoic acid

citric acid

ascorbic acid (vitamin C)

vitamin A, D, E, K

soybean isoflavones

ß-Carotene

lycopene

lutein

omega-3 fatty acids

phytosterols

Examples:

NovaSOL® solubilisates (Aquanova AG, Germany)

NutraleaseTM

(NutraLease Ltd., Israel)

VESIsorb® (Vesifact AG, Switzerland)

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Organic Carrier Systems

Slim Shake Vanilla RBC Life Sciences® Inc. (USA) silicon dioxide particles (4-6 nm)

coated with flavour molecules

Easy Iron, Sunactive FeTM

Taiyo International, Inc. (Japan) iron supplemented milk

(Maeil, Korea)

Shemen Industries (Israel) active canola oil

contains phytosterols

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Food Processing

Nano-filtration

nano-ceramics for restaurant deep-frying machines

treatment of effluents from the food industry

food industry

global market for nanofiltration membranes should reach USD 310.5 million by 2012

the water treatment sector was projected to account for 72.7%

of total revenues in 2007

the main applications of nanofiltration in food production are in

the dairy and sugar industry

around 300,000 m2 of nanofiltration membranes are assumed

to be currently applied in the food

nano-ceramic for deep-frying machines

commercial air filter cartridge

using nanofibre filter media

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Food Analysis: Process- and Product Control

Nano-sensors / Nano-indicators

detection of food-borne pathogens

detection of toxins, allergens etc.

quality control (freshness etc.)

traceability

....

electronic

tongue

Food Contact Materials

Packaging / Surfaces

anti-microbial coatings (e.g. nano-Ag)

FresherLonger Miracle Food Storage, The Sharper Image (USA)

Nano Silver Spray, Nanogist Co. Ltd. (South Korea)

Anti-bacterial Kitchen Utensils, Nano Care Technology Ltd. (Hong Kong)

Baby Milk Bottles with Nano-Silver-Soother, Baby Dream Co. Ltd. (South Korea)

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Food Contact Materials

Packaging

anti-microbial coatings (e.g. nano-Ag, nano-MgO, nano-ZnO, release-systems)

improved mechanical and technical properties (e.g. nano-clay, nano-titanium nitride)

improved barrier properties for gas and moisture (e.g. nano-clay)

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ketchup bottle with a non-stick coating

to improve emptying

Food Packaging

composite of polyamide (nylon) + nano-clay

• used for: bottles (multi-layer) wraps, films containers

• trade names:

Imperm® (Nanocor® Inc., USA)) AegisTM NC (Honeywell Specialty Polymers, USA)

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Food Packaging - Imperm®

reduced entrance of oxygen (80%) and

minimized loss of carbon dioxide lighter and stronger used in plastic beer bottles, films and

multilayer bottles, could replace EVOH layer in ketchup bottles

Nanoclay particle-based nanocomposite of Nanocor

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Food Packaging

composite of polyamide (nylon) + nano-clay

• used for: bottles (multi-layer) wraps, films containers

• trade names:

Imperm® (Nanocor® Inc., USA) AegisTM NC (Honeywell Specialty Polymers, USA)

composite of starch and / or cellulose + nano-clay

• used for: fruit bowls

Packaging

anti-microbial coatings (e.g. nano-Ag, nano-MgO, nano-ZnO, release-systems)

improved mechanical and technical properties (e.g. nano-clay, nano-titanium nitride)

improved barrier properties for gas and moisture (e.g. nano-clay)

UV-protection in transparent wraps, films or containers (e.g. nano-titanium dioxide)

non-stick coating

active and intelligent materials (e.g. nano-clay with metal oxides)

....

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ketchup bottle with a non-stick coating

to improve emptying

Food Contact Materials

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Food Packaging

Active Packaging actively changes the condition

of the packaged food to extend shelf-life or to improve safety or sensory properties, while maintaining the quality of the food

Intelligent Packaging monitor the conditions of

packed foods to give information about the quality of the packed food during transport and storage

ethylene scavenging foils for packaging of fruit products to prevent early ripening

hydrogen sulphide indictor

Active Food Packaging

composite of polyamide (nylon) + nano-clay + oxygen scavenger

• used for: bottles (multi-layer)

• trade names:

AegisTM OX (Honeywell Specialty Polymers, USA)

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Intelligent Food Packaging

nano-particle based intelligent inks

• used as „Printed Digital Content“ for: Food Packaging

• nano-scale pigments, colours, gravures:

Inkbyte®, Finland

reactive nano-layers

• used as a hydrogen sulphide indicator for: Food Packaging

• Raflatac® Pro Label:

UPM Raflatac, Finland

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Food Contact Materials

Surfaces

anti-microbial properties (e.g. Nano-Ag)

improved mechanical properties

water- and dirt-repellent surfaces

....

refrigerator with a

nano-silver coating,

Daewoo (South Korea)

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virtually all known applications of nanotechnology in food and food packaging are currently outside the EU, mainly in the USA, Australia, New Zealand, South Korea, Taiwan, China and Israel

reservation on the EU market

Market Situation

market situation unclear

no register existing (in France from 2013, in Belgium from 2014 on)

up to now no labelling required (in the EU from December 2014 on)

the presence of engineered nanomaterials could not be clearly established in many products

Source: Chaudhry et al., 2008

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Thank You Very Much For Your Attention !!

Ralf Greiner

Department of Food Technology and Bioprocess Engineering Max Rubner-Institut Federal Research Institute of Nutrition and Food Haid-und-Neu-Straße 9 • D-76131 Karlsruhe Tel.: ++49 (0)721 6625 300 • Fax: ++49 (0)721 6625 303 ralf.greiner@mri.bund.de • www.mri.bund.de

Nanos (Greek) - dwarf

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